Stir-Fried Chicken with Holy Basil

Name: Stir-Fried Chicken with Holy Basil
Total time: 15 min
Yield: 3
Ingredients: 2 tablespoons vegetable oil; 2 garlic cloves, crushed; 8 ounces chicken breast, boned and chopped in small pieces; 2 big red chiles, chopped finely; 2 handfuls of holy basil (bai krapao); 2 tablespoons fish sauce; 1 tablespoon sugar; 2 tablespoons water or chicken stock

By

Caroline Russock

Updated Apr. 11, 2019

0

Basil is serious business in Thai cooking, so much that there are three different cultivars used in distinct dishes. This Stir-Fried Chicken with Holy Basil from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse calls for bai krapao (holy basil), a favorite for stir-frying. Holy basil is heartier with a peppery nose that can stand up to the big flavors like the chiles, garlic, and fish sauce in this dish.

And aside from being spicy and fresh in a way that's borderline habit-forming, this stir-fry is a great way to break into the world of Thai cooking. It's really just a matter of stocking up on the basic pantry ingredients, getting comfortable with with high-heat stir-frying, and discovering the magical powers of fish sauce.

Stir-Fried Chicken with Holy Basil

Active 15 mins

Total 15 mins

Serves 2 to 3 servings

2 tablespoons vegetable oil
2 garlic cloves, crushed
8 ounces chicken breast, boned and chopped in small pieces
2 big red chiles, chopped finely
2 handfuls of holy basil (bai krapao)
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons water or chicken stock

Heat the wok on a medium heat. Add oil and garlic, stir-fry for

a few seconds. Turn on the heat and add the chicken. Add chilli

and half of the basil. Stir-fry for 1 minute, add fish sauce, sugar and

water or stock. Turn down the heat on low. Add the rest of the basil,

stir-fry for a few seconds and serve on rice.